Milkybar Pudding

This was supposed to be a recreation of the milky bar dessert pots BUT when I retried them recently they did not taste how I remember them from my childhood so I think they must have changed the recipe to be more jelly-like and less creamy so this is the milkybar pudding 2.0 i.e. better than milkybar dessert pots! It's a super creamy, indulgent dessert but without any artificial sweeteners or preservatives and with a nice boost of protein from the magic ingredient *silken tofu* - honestly don’t knock it till you try it! It's also at least double the size of the one I tried recently so you could split this recipe into 6 or 8 smaller pots if you'd prefer just a small sweet something!

Ingredients

Method

Nutrition

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Step 1

Add the chocolate to a microwave-safe bowl and heat in the microwave until melted.

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For

8

M

I

120

g

Milky bar chocolate, broken into chunks

265

g

Silken tofu, drained

50

g

Maple syrup

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Per Serving

Calories

266kcal

Fat

11g

Carbs

30.5g

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Notes

- You can find silken tofu in the international aisle in major supermarkets. - Store in the fridge in airtight containers for up to 5 days.

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